Chard and Oregano Ravioli
Chard and Oregano Ravioli
A great way to eat your greens, these homemade ravioli are packed with flavor from plenty of hearty Swiss chard and lots of fresh oregano. Store-bought wonton wrappers make this a simple dish to assemble, but if you feel like making your own pasta dough, by all means, go for it!
Ingredients
- 2 bay leaves
- 8 ounces cooked flageolets or lima beans
- ½ cup ricotta cheese
- 4 ounces parmesan or romano cheese, grated and divided
- 1 large egg, seperated
- ¼ teaspoon salt
- ¼ teaspoon pepper
- dash nutmeg
- 2 tablespoons olive oil
- 4 leaves swiss chard, chopped
- 3 cloves garlic, minced
- 3 tablespoons oregano, chopped
- 1 package wonton wrappers (60 per package)
Instructions
- Place fresh Bay Leaves in pot with beans when cooking.
- Discard leaves and drain beans.
- Mash or puree the beans and blend with ricotta cheese, ½ cup Parmesan, egg yolks, salt and pepper, nutmeg and 3 tablespoons oregano.
- Sauté Swiss chard and garlic in olive oil for 5 minutes.
- Add to bean mixture and puree to spreadable consistency.
- Place 30 wrappers on work surface and place 1 teaspoon of filling on each.
- Brush the edges with beaten egg white, top with wrapper and cut out with 2 inch biscuit cutter.
- Seal edges.
- Boil 3 minutes, drain and serve with drizzled truffle oil.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Variations
Try topping your ravioli with Herbed Cheese Sauce
Time: 1 hour
Servings: 6
